77 results on '"Suresh, P."'
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2. Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes
3. Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties
4. Impact of antioxidant potential of rohu (Labeo rohita) swim bladder gelatin hydrolysate on oxidative stability, textural and sensory properties of fish sausage enriched with polyunsaturated fatty acids
5. Effect of heat treatments on quinoa germ quality and its storage study
6. Study on the utilization of by-products of wheat milling industry for the development of biodegradable plates
7. Influence of different drying techniques on quality parameters of mushroom and its utilization in development of ready to cook food formulation
8. An assessment of the intact casein content in natural cheddar cheese to determine its suitability in processed cheeses with desired properties
9. Natural fruits based ready to serve (RTS) beverages: a review
10. Effect of grinding techniques and supplementation of quinoa on the carbohydrate profile of tortillas
11. Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread
12. Correction: Study on the utilization of by-products of wheat milling industry for the development of biodegradable plates
13. Production of egg white hydrolysate by digestion with pineapple bromelain: optimization, evaluation and antioxidant activity study
14. Concentrates from tender coconut water and coconut testa beneficially modulates tissue lipid profiles in high-fat fed rats
15. Impact of phenolic concentrate from tender coconut water and coconut testa on high fat cholesterol fed C57BL6 mice
16. Effect of Fenugreek fiber on Rheological and chapati making quality of whole wheat flour
17. Malabar sole (Cynoglossus macrostomus) skin as promising source of type I acid and pepsin solubilized collagens with potential bioactivity
18. Drying characteristics of mint leaves (Mentha arvensis) dried in a solid desiccant dehumidifier system
19. Milling interventions for the production of atta for Indian flat bread with low carbohydrate digestibility
20. Studies on eggless mayonnaise from rice bran and sesame oils
21. Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread
22. Evaluation of genotypic wheat bran varieties for nutraceutical compounds
23. Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life
24. Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions
25. A study on rheological characteristics of roller milled fenugreek fractions
26. Development of slow release formulations of β-carotene employing amphiphilic polymers and their release kinetics study in water and different pH conditions
27. Probiotics, prebiotics and synbiotics- a review
28. Effect of potato starch on quality characteristics of shredded Mozzarella cheese during storage
29. Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions
30. Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean
31. Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.)
32. Incorporation of Lactobacillus adjuncts culture to improve the quality of Feta-type cheese made using buffalo milk
33. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits
34. Optimization of conditions for isolation of high quality chitin from shrimp processing raw byproducts using response surface methodology and its characterization
35. Seasonal variation in nutritional composition of Kappaphycus alvarezii (Doty) Doty—an edible seaweed
36. Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta
37. Roller milling process for fractionation of fenugreek seeds (Trigonella foenumgraecum) and characterization of milled fractions
38. Antioxidant, DNA protective efficacy and HPLC analysis of Annona muricata (soursop) extracts
39. Studies on the nutraceuticals composition of wheat derived oils wheat bran oil and wheat germ oil
40. Physicochemical and microstructure analysis of flour mill streams and milled products
41. Development of protein and fiber enriched breads by supplementation of roller milled fractions of green gram
42. Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta
43. Roller milling fractionation of green gram (Vigna radiata): optimization of milling conditions and chemical characterization of millstreams
44. Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets
45. Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills
46. Effectiveness of thymol in extending keeping quality of cottage cheese
47. Baking quality, sensory properties and shelf life of bread with polyols
48. Extracellular chitin deacetylase production in solid state fermentation by native soil isolates of Penicillium monoverticillium and Fusarium oxysporum
49. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
50. Monoclonal antibody based immunodot for specific detection of proteins of the shrimp Penaeus species
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